Spotlight on North Shore Distillery
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From the time you begin your meal with a fresh pretzel roll, until you have dessert with ice cream, Weber Grill Restaurant proudly features the freshest, quality ingredients provided by local purveyors. One of our newest partnerships is with the North Shore Distillery.
Like the micro breweries and small wineries that have come before, a small group of artisan distillers are redefining the spirit world by introducing new and amazing products. As the first, and currently only, artisan distillery in the Chicago area (and in Illinois) North Shore Distillery is producing unique flavored spirits that provide modern connoisseurs with an unparalleled taste experience.
It is a family-owned and operated distillery, which allows them to bring a discriminating personal touch and hands-on craftsmanship to everything they make. Distilling spirits is far more than a scientific process – it is an art form. Master distiller, Derek Kassebaum, starts with the equivalent of a blank canvas. He then selects from a palette of fruits and exotic botanicals to create one-of-a-kind spirits that reflect the unique flavors of the ingredients and express his personal passion and energy.
Derek produces spirits in small, carefully hand-crafted batches. We are featuring three drink recipes in this newsletter that include North Shore’s Tahitian Vanilla Vodka. Of course, the next time you visit Weber Grill Restaurant you can try the White Russian Espresso Martini in the Smokey Joe bar. See our Specialty Drink menu for a
complete listing. www.webergrillrestaurant.com
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Fresh Fish Special
for the Month of March
The first recipe we are including in this edition of Grill Out Dining, Citrus Pesto Tuna with Fennel-Tangerine Salad, is taken from Weber’s Real Grilling™ cookbook. It was created and contributed by our chefs. You can try this entree at all three Weber Grill Restaurant locations throughout the month. Or, you can cook this recipe for yourself at home. Enjoy!
| Chicago |
(312) 467-9696 |
| Lombard |
(630) 953-8880 |
| Schaumburg |
(847) 413-0800 |
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Citrus Pesto Tuna with Fennel-Tangerine Salad
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Prep Time: 30 minutes
Grilling Time: 50 to 60 minutes
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Marinade
2 medium heads garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped oregano leaves
Zest and juice of 1 tangerine
Zest and juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sushi-grade (ahi) tuna steaks,
about 10 ounces each and 1 1/2 inches thick
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Salad
1 cup thinly shaved fennel bulb
1/2 cup tangerine segments
2 tablespoons finely chopped scallions,
green tops only
1 tablespoon finely chopped fresh mint
1 tablespoon fresh tangerine juice
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
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| To make the marinade: Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about 1/2-inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft and golden brown, 45 minutes to 1 hour. When cool enough to handle, squeeze out the garlic cloves into a medium bowl. Add the remaining marinade ingredients, including the remaining 1/4 cup olive oil, and mash the ingredients with the back of a fork. Coat the tuna steaks with the marinade and refrigerate for 20 to 30 minutes before grilling.
To make the salad: In a small bowl, gently mix the salad ingredients.
Grill the tuna steaks over Direct High heat just until the surface is well marked and the center is still red, 3 to 4 minutes, turning once. Remove from the grill and serve warm with the salad.
Makes 4 servings
© 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™ by Jamie Purviance. Used with permission.
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| Thai Cucumber Salad |
| Hot and cool, crisp and saucy, this side dish captures the intrigue of Thai cuisine. |
1/4 cup white vinegar
3 tablespoons lime juice
1 red finger chile pepper, seeded, veined,
and finely chopped
1 teaspoon sugar |
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/4 cup diced onion
1 medium cucumber, peeled and diced |
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In a small saucepan combine vinegar, lime juice, chile pepper, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Add onion; simmer 30 seconds. Cool slightly.
Place cucumber pieces in a medium bowl. Pour cooled marinade over cucumber pieces. Marinate in refrigerator for 1 hour. Serve cold.
Makes 4 servings
© Weber-Stephen Products Co. Recipe from www.weber.com®. Used with permission.
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White Russian Espresso Martini
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True Appletini
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White Russian Espresso Martini
1 1/2 ounces North Shore Tahitian Vanilla Vodka
3/4 ounces Kahlua
3/4 ounces Starbucks Coffee Liqueur
2 1/2 ounces whipped cream
Dip martini glass rim in Crème De Cacao Espresso Sugar Rim. Pour all ingredients into shaker full of ice. Shake vigorously.
Strain into glass.
Makes 1 serving
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1 part North Shore Vodka
Dash of cinnamon schnapps (to taste)
3 parts apple juice
Cinnamon & apple slice
Hot: Heat the juice, then stir in other ingredients and serve in warmed martini glass (or mug). Garnish with dash of ground cinnamon or cinnamon stick, and apple slice.
Cold: Shake all ingredients over ice, strain into martini glass. Add dash of cinnamon and apple slice
Makes 1 serving
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French Vanilla Kiss
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Tahitian Hot Chocolatei
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2 parts North Shore Tahitian Vanilla Vodka
3 parts pineapple juice
1/2 - 1 part Chambord
Pineapple slice or raspberry
Shake vodka and juice with ice, strain into glass. Float Chambord into drink (pour slowly down the side, it will settle in the bottom). Garnish with pineapple wedge or raspberry.
Makes 1 serving |
1 part North Shore Tahitian Vanilla Vodka
4 parts hot chocolate
Whipped cream and chocolate shavings
Add vanilla vodka to hot cocoa in a mug, stir well. Top with whipped cream and chocolate shavings and enjoy.
Makes 1 serving
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